Prawn Coconut Curry & Rice

• Basmati Rice(280 g)
• Salt(1¼ tsp)
• Onion(1½)
• Garlic(3 cloves)
• Ginger(20 g)
• Rapeseed Oil(1 tbsp)
• Tomato paste(2 tbsp)
• Red Curry Paste(3 tbsp)
• Turmeric(¾ tsp)
• Cumin(¾ tsp)
• Coconut milk(400 ml)
• Vegetable Broth(200 ml)
• Spinach(120 g)
• King Prawns(600 g)
• Lime(1)
• Coriander(15 g)optional
• Black pepper(½ tsp)optional

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Finely chop {Onion}. Grate {Garlic} and {Ginger}. Roughly chop {Fresh cilantro}. Cut {Lime} into wedges.

   ~10 min

2. 2

   Add {Basmati Rice}, {Water}, and {Salt} to a pot. Bring to a boil, cover, then cook on low until the water is absorbed and the rice is tender.

   ~12 min

3. 3

   Meanwhile, heat {Vegetable oil} in a wide pan. Add {Onion} and cook until softened and lightly golden.

   ~5 min

4. 4

   Stir in {Garlic} and {Ginger} for 1 minute, then add {Red Curry Paste}, {Tomato paste}, {Cumin}, {Turmeric}, and {Black pepper}. Cook until the paste darkens slightly and smells fragrant.

   ~3 min

5. 5

   Pour in {Vegetable Stock} and {Coconut milk}. Bring to a gentle simmer and cook until thick enough to coat a spoon.

   ~6 min

6. 6

   Add {Shrimp} and simmer just until pink and cooked through. Stir in {Spinach} until wilted, then squeeze in {Lime} to taste. Taste and adjust with remaining {Salt}.

   ~4 min

7. 7

   Fluff the rice, then spoon into bowls and ladle curry over the top. Finish with {Fresh cilantro}.

   ~0 min